Saboot Masoor-Rajma Dal/vibsk-55
Ingredients:
| Ingredients: | Quantity: | ||
| 1. | Saboot Masoor Dal | : | 1 bowl (soaked overnight) |
| 2. | Kidney Beans (Rajma) | : | ½ bowl (soaked overnight) |
| 3. | Asafoetida | : | 1 tsp |
| 4. | Red Chilli Powder | : | 1 tsp |
| 5. | Turmeric Powder | : | 1 tsp |
| 6. | Salt | : | To taste |
| 7. | Ginger-Garlic Paste | : | 3 tsp |
| 8. | Tomatoes | : | 2 medium (finely chopped) |
| 9. | Green Chillies | : | 2-3 (chopped) |
| 10. | Onions | : | 2 medium (finely chopped) |
| 11. | Coriander Powder | : | 1 & ½ tsp |
| 12. | Fresh Coriander Leaves | : | ¼ bowl (finely chopped) |
| 13. | Edible Oil | : | 1 & ½ tbsp. |
Method:
- In a pressure cooker, add soaked kidney beans and sabot masoor dal. Add 2 glasses of water, asafoetida, turmeric powder, red chilli powder and salt.
- Pressure cook on high flame till 1 whistle. Bring down the flame to low and cook for another 10 minutes.
- Take the pressure cooker off the flame. Let the pressure be released by its own from the pressure cooker. Keep aside.
- Heat the oil in deep pan. Add ginger-garlic paste and roast on medium flame.
- Add green chillies and roast. Add onions and roast till onions are translucent.
- Now, add coriander powder and roast. After ½ minute, add tomatoes. Mix well and roast.
- When tomatoes turn mushy and mixed well with masala, add boiled dal to the pan. Stir and mix well.
- For 5 minutes boil it on medium flame. Now, cover and cook for 10-15 minutes on low flame.
- Stir time to time. When dal turns little thick, take it off the flame.
- Garnish with fresh coriander leaves.
Serve hot with Rice/Chapati.
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